Burmese Semolina Cake (Sanwin Makin)
A gluten-free twist on the traditional Burmese semolina cake, Sanwin Makin. A sweet and moist cake made with coconut milk, poppy seeds and tapioca starch, perfect as a breakfast treat.
Ingredients
- 1 cup Semolina Flour
- 1 cup Tapioca Starch
- 1 can Coconut Milk
- 1 cup Sugar
- 2 tbsp Poppy Seeds
- 1/4 cup Unsalted Butter
- 1 tsp Baking Powder
- 1/4 tsp Salt
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 175°C. Grease and flour a 20.32 × 20.32 cm baking pan.
- 2In a large bowl, combine semolina flour, tapioca starch, baking powder, and salt.
- 3In a separate saucepan, combine coconut milk and sugar. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and stir in melted butter.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined. Stir in poppy seeds.
- 5Pour the batter into the prepared baking pan and spread evenly.
- 6Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let the cake cool completely in the pan before cutting into squares and serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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